My son had an end-of-year potluck breakfast at his school today and I signed up to bring mini muffins. I felt like I had to bring it with these muffins since I haven’t been able to participate in most of the parent-invited activities this year. (Don’t worry, my son gives me enough guilt about it!) For his class of 20 plus their parents, I decided that I would bake 3 different kinds of muffins: chocolate chip muffins, applesauce muffins and strawberry muffins. We ended up making just the chocolate chip and strawberry because there were so many muffins, but the strawberry muffins looked and tasted so much better! I almost left off the crumb topping, and I’m so glad I didn’t. I think sugary crumb topping can make any muffin better.
They were a big hit at his school, especially with the adults. Someone else brought mini muffins, but they were the store bought kind in individual bags. Some of the kids put those on their plates, but I noticed that they didn’t really eat them. I’m trying not to be one of those competitive mommies, but it’s hard…
- ¼ cup Butter (softened)
- ¾ cup white Sugar
- 1 Egg
- 1½ cups flour
- 2 tsp baking powder
- ½ cup milk
- 1 cup fresh chopped strawberries (chopped)
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ cup butter (cold)
- ½ cup flour
- ¼ cup white sugar
- ¼ cup brown sugar
- Preheat oven to 375F. Spray mini muffin tin with cooking spray
- Cream butter and sugar in a mixing bowl. Add in egg and vanilla extract.
- Combine flour, baking powder, and salt in a separate bowl. Slowly add Milk and flour mix, alternating between. Mix until completely combined. Fold in 90% of chopped strawberries.
- Spoon batter into prepared mini muffin pan. Fill each almost full. Put 2-3 pieces of strawberry onto each muffin.
- For crumble: In a separate bowl, mix together butter, flour, brown sugar and sugar until crumbs form. Sprinkle crumble over the mini muffins.
- Bake muffins for 18-20 minutes. Remove from oven and allow to cool about 3 minutes before removing muffins from pan.